2 OUR ROOTS IN BOOTS The Certified Angus Beef brand was created by farmers and ranchers with the passion to deliver beef with great taste. For nearly 40 years, these farming and ranching families have been the foundation of the brand. The only brand owned by the American Angus Association A not-for-profit created to increase demand for high-quality beef The brand supports local farmers and ranchers across the U.S. BEEF 101: A BASIC GUIDE It won t be long before you master the lingo and can speak like an old ranch hand. Here are some key points: CATTLE GROWTH & NUTRITION MILK FORAGE GRAIN UNDER THE COWBOY HAT Farmers are an independent and resourceful lot, living and working the land in rural communities across the nation. While each one is different and makes decisions geared to their specific farm, they collectively paint a picture of the average American farmer. The average American farmer is 58 years old OF FARMS ARE FAMILY-OWNED 56% 64% of farms are owned by the same family for 3 generations of farmers hope to pass it to the next generation AVERAGE 40 HERD SIZE Birth: 80 lb. A calf will spend 7 months on pasture nursing on its mother Weaning: 600 lb. A calf is weaned around 7 months, only eating grasses and forages COW Mature female that has had a calf HEIFER Female that has not given birth BULL Mature male used for reproduction STEER Castrated male Finishing: 900 lb. Grains are added to cattle diets to provide more energy for growth Harvest: 1,400 lb. Finishing cattle on highenergy grains and some forages enhances marbling ANGUS IS A BREED OF CATTLE KNOWN TO PRODUCE BEEF WITH MORE MARBLING Top 5 states for beef cattle: 1. Texas Million 2. Nebraska Million 3. Kansas Million 4. Oklahoma Million 5. Iowa Million
3 GATE TO PLATE JOURNEY Each steak has a history that begins long before the store or restaurant. It s a journey involving natural grasslands, efficient feedstuff use and dedicated cattlemen and women. 1 It all begins on the FARM OR RANCH: 4 FEEDYARDS: Feedyards specialize in finishing cattle for the beef supply. 1. Cattle are grouped by weight to provide uniform care 2. Nutritionists create a balanced diet based on grains, forages, vitamins and minerals 3. Cattle gain 3 to 4.5 lb. per day for 5 to 8 months 4. They go to market at about 1,400 lb. (roughly 18 months) 1,400 LB. Cows are bred, and calves are born each year in the spring or fall. 1. Farmers and ranchers monitor herd health and nutrition 2. Cows graze on grass pastures or hay, depending on the season 3. Calves remain with the cows until about 7 months of age BIRTH: During a cow s gestation period, proper care ensures the health and condition of the unborn calf and the cow month gestation period 2. Ranchers check cows around the clock at calving time 3. Ranchers ensure calves nurse shortly after birth 2 MARKETS: WEANING: At weaning, ranchers work with veterinarians to prepare the calves for the grower or stocker. 1. Calf is separated from the cow around 7 months of age 2. Start to eat grass, hay and some grains 3. Vaccinations help reduce risk of illness Cattle are sold through different marketing methods and then moved to a new location for continued care. 5 PACKING PLANTS: USDA oversees cattle harvest, grading and food safety inspections. 1. All beef is inspected for food safety 2. USDA graders evaluate carcass marbling, maturity and cutability for the brand s 10 exacting standards 3. Humane Slaughter Act ensures proper animal handling and care Cattle can be sold through: 3 1. Livestock auction markets OR Directly from a rancher OR STOCKER/GROWER: Cattle may go to a rancher that specializes in feeding cattle on pasture or forages. Cattle eat a forage-based diet 2. Calves begin to consume some grains 3.Cattle gain around 300 lb. during this phase Video internet auctions 6 STORES & RESTAURANTS: Retail stores and restaurants are the final stop in providing beef to consumers. 16,000 licensed foodservice and retailer partners Marketing the brand in 50 COUNTRIES
4 A NETWORK OF FARMING AND RANCHING FAMILIES More powerful than supporting one local farm or ranch, the brand supports a network of families across the United States. Ranching methods vary coast to coast to provide the best care for cattle in different environments and climates. CATTLE TO PEOPLE RATIO NEBRASKA 4.4 Million vs. NEW YORK 1.9 Million 0.1 Million 19.7 Million Beef Cow Density Map = 2,500 Beef Cows U.S. Department of Agriculture, National Agricultural Statistics Service Why are cattle raised in different areas? Farms and Ranches Located in regions rich in grasses and prairies Feeders Situated in regions with ideal climate and availability of feeds and grains Packers Located near feedyards to reduce transportation Environment A region s climate, landscape and rainfall need to be conducive to raising cattle Population Cattle are typically grown in lowly populated areas Feed Resources Cattle are fed different crops and grasses in different regions throughout U.S. THE YON FAMILY THE DAL PORTO FAMILY Oakley, California The Dal Porto family has specialized in raising Angus cows and calves for more than three decades. Their pastures depend on the San Francisco Bay area s rainfall from October to April to provide grazing for their cattle the entire year. THE OLSON FAMILY Hereford, Texas The Olsons have been raising Angus cattle on their ranch for nearly 30 years. They raise their cattle and calves on pastureland in the flat country where trees are scarce and the view stretches for miles. THE TIFFANY FAMILY Herington, Kansas The Tiffany family specializes in feeding cattle and finishing them for the beef supply. Kansas and the surrounding areas are ideal for feeding cattle because of the environment and access to grains. Ridge Spring, South Carolina The Yon family specializes in raising cows and calves on the natural grasses of the south. These first-generation farmers hope to pass the farm down to their children. To learn more about these families and others, visit CertifiedAngusBeef.com.